about 50 lb. cabbage
1 lb. (1 1/2 c.) salt

Remove the outer leaves and any undesirable portions from firm, mature heads of cabbage; wash and drain. Cut into halves or quarters; remove the core. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime. In a large container, thoroughly mix three tablespoons salt with 5 pounds of shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly. Pack the salted cabbage firmly and evenly into a large clean crock or jar. Using a wooden spoon or tamper, or the hands, press down firmly until the juice comes to the surface. Repeat the shredding, salting, and packing of cabbage until desired amount is made. 5 pounds of shredded, salted cabbage makes 4 to 5 pints.

Cover cabbage with a plastic bag filled with water. The water filled bag seals the surface from exposure to air and prevents the growth of film yeast or molds. It also serves as a weight. For extra protection, the bag with the water in it can be placed inside another plastic bag. Any bag used should be of heavy weight, water tight plastic and intended for use with foods. The amount of water in the plastic bag can be adjusted to give just enough pressure to keep the cabbage covered with brine.

Formation of gas bubbles indicates fermentation is taking place. Temperature of 68 to 72 degrees is best for fermenting cabbage. Fermentation is usually completed in 5 to 6 weeks.

Heat sauerkraut to simmering (185 to 210 degrees). Do not boil. Pack hot sauerkraut into clean, preheated jars and cover with hot juice to 1/2 inch of top of jar. Fill and close jars. Process pints 15 minutes and quarts 20 minutes in boiling water. Cool, test for seal and store. 50 pounds of cabbage makes about 18 quarts.